I adapted this recipe from a conventional one I found in a magazine – since I did not want to go to the trouble of frying onions and doing all the things one does in conventional cooking, I decided to give this raw, hot version done in my power blender a go. The outcome was quite delicious, and ever so quick. So if you are in a hurry and need a super fast lunch or supper, then try this.

Ingredients:

• 2 small onions
• 20 g ginger, washed, but unpeeled
• 600 g sweet potatoes, scrubbed, unpeeled, organic
• 1 – 2 Tablespoons cold pressed olive or coconut oil
• 1 Tablespoon coconut blossom sugar or xylitol
• 2 Teaspoons lemongrass paste (optional – I did not have any, so left it out)
• 500 ml hot water
• 1 vegetable stock cube
• 400 ml preservative free coconut milk
• lemon or lime juice (freshly squeezed), salt, pepper & chilli to taste
• fresh coriander to sprinkle over soup

Method:

1. place all ingredients except lemon juice, salt, pepper & coriander into the power blender container
2. run the blender at high speed for 2 – 3 minutes, until soup is hot – you should still be able to stick a finger into it without burning yourself
3. Adjust spices with salt, pepper, lemon or lime juice & chili flakes
4. Sprinkle with chopped coriander leaves before serving

You can make half the quantity if you don’t need so much.

When re-heating left over soup, make sure to only heat to a point where you can still stick your finger in without burning it, otherwise it is not a raw soup any more, ie: valuable enzymes are destroyed.